Best Porchetta Limoncello Recipes

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PORCHETTA LIMONCELLO



Porchetta Limoncello image

I had this dish at Italian restaurant chain, Buca di Beppo, and fell instantly in love. I came home and tried to recreate it, and had pretty good success. I get a lot of requests for this recipe, and I think it's a great one for entertaining! Not for the faint of heart--it definitely has a good kick to it.

Provided by Battle in Seattle

Categories     Pork

Time 35m

Yield 2 pieces per person, 8 serving(s)

Number Of Ingredients 10

4 lbs whole pork loin
flour
salt & pepper
3 tablespoons olive oil
1/3 cup butter
1 cup limoncello
3 tablespoons minced garlic
3/4 cup sliced pepperoncini pepper
1 lemon, sliced thin horizontally
5 whole pepperoncini peppers

Steps:

  • Cut pork into 1/2-inch thick slices, then pound each piece flat into 1/4-inch thick pieces.
  • Season both sides of pork pieces with salt and pepper, then dredge in flour, shake lightly, and set aside.
  • Heat olive oil in large (12 or 14-inch) non-stick skillet over medium high heat, until smoking.
  • Working in batches (make sure to leave space between pieces or it won't brown properly--saute pork in hot oil until lightly golden brown on both sides (about 2 minutes per side). Set pork pieces aside when done.
  • In the same skillet, reduce heat to low and melt butter.
  • Once the butter is melted, add limoncello (careful--it will steam very high for a couple of seconds). Simmer for about two minutes, then add all of the pork pieces, overlapping slightly if necessary.
  • Raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more.
  • Turn pork over, squeeze about six lemon slices in between pork and layer the top with pepperoncini slices. Cover and simmer an additional three minutes. Pork should have a deep golden color when done.
  • Arrange pork on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.

EASIER PORCHETTA



Easier Porchetta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 13

6 garlic cloves
1/4 cup fresh oregano leaves
1/4 cup fresh parsley leaves, more for garnish
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage leaves
2 to 4 jarred anchovies
1/2 cup mild giardiniera, drained
1 tablespoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
Zest and juice of 1 lemon
1/4 cup extra virgin olive oil
1 (4 to 5 pound) boneless pork shoulder, fat cap intact
Lemon wedges, for garnish

Steps:

  • Preheat the oven to 275 degrees F.
  • To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste.
  • To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots.
  • Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher's twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning.
  • Roast until super fork tender and "pullable" and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes.
  • Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste.
  • Either pull or carve the roast-your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges.

PORCHETTA



Porchetta image

Make and share this Porchetta recipe from Food.com.

Provided by Food.com

Categories     Pork

Time P2DT2h

Yield 1 Porchetta

Number Of Ingredients 8

1 pork belly (Skin lightly blanched)
1 cup garlic (Peeled-smashed)
1 cup thyme (picked)
2 tablespoons chili flakes
2 tablespoons garlic powder
2 tablespoons maple powder for pork
4 lemons (juice)
salt

Steps:

  • After blanching the pork belly in salted water, pat dry and use a Fork to puncture the skin multiple times to draw out moisture. On a hotel pan, spread out the garlic and thyme and place the belly skin side up. Cover the skin with salt and allow to sit overnight.
  • Next day - wipe away the salt thoroughly. Season the inside with the garlic powder, maple powder, chili flakes, salt, and lemon juice. Use a butcher twine to roll the belly tie into a cylinder.
  • Bake in a convection oven at 425 degrees, for 30 minutes, then pat the skin dry. Turn over to 350 and cook for another 90 minutes of until internal temperature hits 135 degrees.

Nutrition Facts : Calories 399.9, Fat 4.2, SaturatedFat 0.8, Sodium 305.6, Carbohydrate 93.6, Fiber 19.4, Sugar 8.8, Protein 17.7

LORRAINE'S LUSCIOUS AND LOVELY LIMONCELLO



Lorraine's Luscious and Lovely Limoncello image

My friend Lorraine B gave me this wonderful recipe when I was looking for an interesting hostess gift. One of the best things about this recipe is that it only takes one week to infuse, as opposed to up to a month that I've seen in other recipes. I actually made a quadruple recipe and got 6 bottles to give as gifts (I kept one for myself, of course!). At last night's preliminary tasting (2 hours after bottling) I can tell you that this is a very refreshing tipple! I'm also going to try this with oranges this winter.

Provided by Mirj2338

Categories     Beverages

Time P7DT2m

Yield 34 serving(s)

Number Of Ingredients 4

750 ml vodka
6 lemons
1 3/4 cups sugar
750 ml water

Steps:

  • Wash the lemons, using soap, rinse well.
  • Peel the lemons. I used my Microplane Zester and got lovely lemon zest, but you can also use a potato peeler. Make sure not to get any of the bitter white pith.
  • Place the peel into a bowl and cover with the vodka. I used a large Tupperware bowl with a cover.
  • Let the lemons infuse in the vodka for one week.
  • Line a strainer with paper towels and strain the lemony vodka into a bowl that will hold more than twice its volume.
  • Mix the sugar with the water in a pot and let it come to a boil.
  • Boil for 2 minutes, giving it an occasional stir.
  • Let cool.
  • Add the sugar syrup to the lemon vodka and mix.
  • Place in your favorite bottle.
  • Keep the Limoncello in the freezer (it won't freeze).

Nutrition Facts : Calories 91.8, Fat 0.1, Sodium 1.2, Carbohydrate 12.3, Fiber 0.9, Sugar 10.3, Protein 0.2

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